Copia Green, part of Master Chefs Group is an award-winning innovative, health-driven and flavour focused eatery based in Castletroy, Limerick.
Our mission is simple and clear. To create and serve inspiring vibrant sweet & savoury dishes bursting with flavour and nourishing in nutrients. To make it onto our menu each ingredient needs to be organic, seasonal or sustainable.
We consciously serve a seasonal menu supporting and championing Irish Food producers. We prioritise sustainability by being mindful not only about what we put on our plates, but with every purchasing decision we make. We source our ingredients ethically and actively implement a zero waste program. We strive to be transparent in everything we do and put education at the front line of our business.
We aim to use 75% organic and Irish produce throughout the year. All our dishes are influenced by the seasons focusing on a plant-based lifestyle with options to cater for organic carnivores, vegans and everyone in between.
We source our meats from organic Irish farmers. We only use organic Irish eggs and dairy. Our fish is sustainably sourced. We don’t use refined or hydrogenated oils, refined sugars, bleached flour, additives or preservatives. We don’t cook with butter.
We ferment. We preserve. We soak. We sprout. We brew. We burp. We activate. We innovate. We educate. We attempt to reduce the amount of waste we produce as much as possible and strive to be a zero-waste business.
Winner of All Island 'Cafe of the Year 2020' at the YesChef Awards and ‘Best Free From’ at the Munster Regional Final RAI Awards 2019.
The Ideal candidate will have a passion for food, excellent organisational skills; the ability to prioritise their workload and have the ability to communicate effectively.
Prepare food to the highest standard of quality at all times following the SOP
Manage food ordering to the required company standard
Follow recipes and instruction, as directed by Culinary Director
To attend/receive any job-related training as required
Report any accidents and near misses in accordance to the health & safety documentation
Wear the correct uniform at all times
Manage the quality and hygiene of the food cycle from delivery through to service; checking deliveries and taking and recording all temperatures, as required.
Comply with all Company policies, site rules and statutory regulations relating to Health & Safety, safe working practices, hygiene, cleanliness, fire and COSHH. This will include your awareness of any specific hazards in your work place.
Ensure that all equipment used, is in safe working order and report any faults to your supervisor, ensuring the equipment is not used until safe.
To assist/manage any special functions, some of which may occur outside working hours
On average 2 days & 3 evenings per week
10 days over 14 so weekend work is sometimes required